No cuisines specified
A bowl of our homemade vegetarian minestroni soup or soup of the day.
Our House salad: tossed wild greens with vine ripe tomatoes dressed with olive oil and balsamic vinaigrette. served with or without blue cheese crumbles
Soup and salad combination.
Fresh spinach with crispy pancetta, grated bra duro cheese and mushrooms, lightly tossed with a grain mustard and honey dressing
Mixed greens and radicchio, with grilled zucchini, mushrooms and prawns; tossed with our grain mustard and honey dressing.
Free range chicken, grilled, baked "hunter's style" with tomato, fresh herbs, olives, fennel, garlic and wine; served with pasta of the day.
Boneless Oregon chicken breast baked with a light tomato and white wine sauce, topped with Mozzarella cheese and served with pasta.
Creamy lemon and rosemary polenta, topped with two grilled sausages; served with an onion and bell pepper sauce.
Fresh Pasta of the day served with tomato and basil marinara sauce.
Fresh Pasta of the day served with riccardo's traditional marchese meat sauce
Fresh pasta of the day served with tomatoes and roasted organic bell peppers, garlic and extra virgin olive oil.
Fresh pasta of the day served with garlic, olive oil, butter, pine nuts and fresh herbs in a pureed sauce, dusted with parmigiano reggiano cheese .
Spinach, cheese and roasted garlic filled tortelloni tossed with your choice of sauce
Fresh fontina, mozzarella and ricotta ravioli, in your choice of sauce
Penne pasta tossed with a spicy sauce of tomatoes, garlic, olive oil and chile flakes, dusted with parmigiano reggiano cheese.
Spaghetti pasta tossed with a sauce of onions, fresh tomatoes, extra virgin olive oil and smoked pancetta.
Riccardo's traditional adriatic style baked lasagna, made with fresh egg pasta, layered with our ragu, besciamella and parmigiano cheese.
Tuscan style eggplant, grilled with extra virgin olive oil, layered with Mozzarella, tomato sauce, and Parmigiano Reggiano.
Petite shrimp sauteed in extra virgin olive oil with a julienne of red onions, garlic, parsley, fresh chopped tomatoes and white wine.
Penne pasta tossed with fresh cremini mushroom, black olives, garlic and sun dried tomatoes in a light cream sauce, dusted with parmigiano reggiano.
Fresh tomatoes, onion, fresh mozzarella, provolone cheese, and wild greens on grilled ciabatta bread.
The authentic Italian prosciutto and fresh Mozzarella cheese sandwich.
Sandwich of sliced mortadella, capocollo ham, finocchiona salami, provolone cheese, tomato, onion and italian dressing, dusted with parmigiano reggiano cheese. served on a hard-crusted baguette.
A boneless filet of chicken, grilled with roasted eggplant, red onion, peppers and smoked mozzarella, served on ciabatta bread.
Italian sausage & mozzarella cheese sandwich served on a hard-crusted baguette.
The traditional riccardo's meatball & mozzarella cheese sandwich on a hard-crusted baguette.
Fresh sea scallops seared on the iron, dressed with a preserved lemon and pancetta vinaigrette, accompanied with arugula inslatini.
Imported prosciutto, thinly sliced and wrapped around fresh seasonal melon.
Fresh mozzarella, local tomatoes from flamingo ridge farms and basil, finished with extra virgin olive oil and fresh cracked pepper, served with olives.
The Spaccarelli family recipe, from le marche. a sweet and sour relish of eggplant, onions, capers, pine nuts, fennel and celery served with grilled bread.
Cremini mushrooms, sauteed with rosemary and garlic, served on toast points and finished with cheese.
Fresh Fontina, mozzarella and ricotta ravioli served in our house ragu or spicy arrabbiata sauce.
Grilled chicken wings baked in our marinara sauce with olives, rosemary, white wine, fennel and served with our house polenta.
Deep fried cauliflower florets tossed with vignalta salt and a piemontese sauce.
A smoked fish pate mixed with onion, tomato, capers and hints of lemon and dill, served with grilled bread.
Our savory house made meatballs. a riccardo's classic recipe with vegetables, herbs and spices, served with grilled bread and our house ragu sauce.
Pasta with your choice of our fresh tomato and basil marinara sauce vegetarian or riccardo's marche meat sauce beef, chicken, sausage, mortadella, mushrooms, red wine, vegetables and herbs
Pasta in a spicy tomato sauce with parmigiano reggiano.
Layers of fresh pasta with riccardo's marche meat sauce beef, chicken, sausage, mortadella, mushrooms, red wine, vegetables and herbs, besciamella sauce, and fresh cheeses parmigiano reggiano and pecorino romano
Tuscan-style eggplant grilled with extra virgin olive oil, layered with mozzarella, a light tomato marinara sauce, and parmigiano reggiano.
Braised draper farms chicken, seasoned with vignalta herb salt, floured and pan seared, finished in the oven with garlic cloves, rosemary and thyme. accompanied with our house polenta and sauteed greens.
Draper farms chicken grilled, then baked in our marinara sauce with olives, rosemary, white wine, and fennel, served with our house polenta.
Grilled New zealand rack of lamb, with rosemary and seasonings, served over caramelized onions with demi-glace - gastriche, polenta and sauteed greens.
Veal medallions with sage, prosciutto and fontina cheese, in a demi-glace sauce with madeira and fresh mushrooms.
Veal Medallions and shiitake mushrooms, grilled and served with a reduced balsamic, red wine demi-glace.
A choice natural beef, filet mignon seared on the iron, served with grilled portabello mushroom, caramelized garlic cloves and rosemary demi-glace.
Pork tenderloin grilled, then sliced into medallions and topped with a cherry, garlic and barolo wine reduction sauce.
Pork tenderloin grilled, then sliced into medallions and topped with a barolo wine reduction with cherries and garlic.
Exceptional sparkling wine from the prosecco grape. noble, sumptuous character.
An Umbrian white made from 100% grechetto grapes, sweet almond aromas and a pleasant long finish.
Light straw in color with a slight greenish tinge, this lesser-known italian white wine from the marches region displays aromas of peaches, pears, lemons, and floral elements. the wine's palate is defined by a crisp minerality and silky mouth-feel.
Ruby red color with purple hues, a clean aroma of ripe black cherry conquering the sense of smell and taste. full bodied and flavorful, combined with good structure ensures a pleasant drinkability
he 2007 vintage of il molino di grace" is a blend of three-quarters sangiovese the signature variety of tuscany and one-quarter merlot, and deliciously showcases the best qualities of each variety.
Considered the most notable of the Dolcetto reds, it has a fresh crushed grape aroma followed by vibrant blackberry fruit flavors, an earthy touch and rich finish
Shawn Ocallaghan has created a beautifully balanced and elegant chianti using organic methods. smoky, spicy and subtly sweet, it has a velvety glove of cherry wrapped around a steely chianti core. 100% sangiovese grapes.
Complex flavors of red currants and herbal and mineral notes with bright acidity and moderate tannins. great for cellaring, and ready to drink now, the flavors will open as it breathes. 100% nebbiolo grapes
Sacchetti al Porcino pasta stuffed with porcini mushroom, ricotta, mozzarella, swiss, fontina and parmigiano cheeses, bread crumbs, vegetables, herbs and spices, served in a sage butter sauce.
A traditional pesto with fresh basil, extra virgin olive oil, capers, anchovies, garlic, and pine-nuts. tossed with pasta.
Kalamata olives, prosciutto, basil, sun dried tomatoes and garlic sautéed in extra virgin olive oil, then tossed with pasta and toasted bread crumbs.
Petite prawns sauteed in extra virgin olive oil with a julienne of red onions, garlic, fresh chopped tomatoes, and basil, deglazed with white wine.
Summer squash and hedgehog mushrooms sauteed with local sweet onions and finished with a white wine, garlic cream cream sauce tossed with parmigiano reggiano.
Fresh california white bass, sauteed with garlic, shallot, lemon and parsley
Fresh pacific swordfish, seasoned with vignalta salt, grilled and served with our house basil pesto.
This classic italian preparation of hanger steak, grilled rare, thinly sliced, and drizzled with olive oil and balsamic vinegar and finished with fresh arugula.
Menu for Riccardo's Ristorante provided by Allmenus.com
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